How to Prepare Homemade Stocks and Broths

Ever wonder how restaurant chefs can get so much flavor into every dish they make? The secret is probably in their stocks. Stocks and broths are the flavor-boosting bases for most dishes, from soups and stews to sauces, poaches, and braises. Give your home cooking a leg up by trying these homemade stock and broth recipes in your kitchen.Looking for ways to work all those homemade stocks and broths into your everyday cooking? Try these crave-worthy casseroles or these slow-cooker recipes.

Stock vs. Broth

Stock vs. Broth

Aromatic liquids made after hours of simmering, stocks and broths are the foundation of classic cuisine (hence their name, fonds, in French). These two words are thrown around and often used interchangeably, but there is a technical difference between the two. Stock is made by using the bones of an animal, while broth is made using the meat. The lines get understandably fuzzy though, especially when it comes to vegetarian versions. Both stocks and broths have a multitude of uses in the kitchen, and are excellent ways to add major flavor to your favorite dishes.

Stock and Broth Basics

Stock and Broth Basics

Because they're such a fundamental component of classic cooking, stocks and broths require careful attention and the proper equipment. They're best prepared in large, heavy-bottomed stockpots — these pots are quite narrow and deep, which minimizes the amount of liquid lost to evaporation during the long cooking time. It should be large enough to hold all of your meat, bones, and vegetables, as well as 2 to 3 inches of liquid. Other helpful tools: a roasting pan (for brown stocks), a small ladle for skimming, a mesh strainer, and cheesecloth. Once your stock or broth is done, putting it through a strainer lined with cheesecloth will ensure you pick up even the smallest particles and end up with the clearest stock possible.